TASTE CHARACTERISTICS OF 6 DIFFERENT EXTR ACTS FROM RAW COMMON SQUID AND THEIR TASTE SUBSTANCE PROFILES

Six extracts from raw squid were prepared one each with 6% perchloric acid (PCA), hot water (HW), 80% ethanol (ET), cold water (CW), 80% eth anol after cold water extraction (EW), and cold water after ethanol tr eatment (CE) and then compared. The amounts of total free amino acids and ATP-related compounds were higher in the PCA, HW, CW, and CE extra cts than in the others. The amounts of peptide-bound amino acids and i norganic ions were also high in the HW and CE extracts. However, degra dation from ADP to AMP in the HW extract and the production of glucose from glycogen by enzymatic reactions during the extraction process wi th CE were suggested. Degradation of ATP-related compounds into hypoxa nthine was apparent in the CW extract, in addition to an accumulation of glucose and lactic acid. The ET and WE extracts contained a lesser amount of chemical components than the other extracts. Only the amount s of trimethylamine and glucose being higher in the ET extract. Member s of the sensory panel judged that the raw common squid taste was repr oduced best by CE extraction.